Consumer Criteria for Pork Related to Sensory, Physical and Descriptive Attributes1

Diamant, R.; Watts, B. M.; Cliplef, R. L.

doi:10.1016/s0315-5463(76)73650-2

Cited by 17 publications

(9 citation statements)

References 2 publications

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“…COOKERY OF PORK has a major effect on sensory and compositional characteristics of the cooked product. Cooking temperature and especially internal endpoint temperature affect structural changes (Leander et al, 1980), tenderness (Diamant et al, 1976), juiciness (Howe et al, 1982), flavor (Dikeman, 1987) and color (Howe et al, 1982) of cooked pork.…”

Section: Introductionmentioning

confidence: 99%

Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures

Heymann

Hedrick

Karrasch

et al. 1990

Journal of Food Science

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Pork roasts cooked to various endpoint temperatures were evaluated by sensory and chemical analyses. Increased endpoint temperatures were associated with increased cooking losses; decreased juiciness, pink color, and metallic flavor; increased graininess, brown color, and pork flavor. Increased endpoint temperatures also led to a concentration of lipid, protein and certain fatty acids. Cholesterol levels were not significantly influenced by endpoint temperature. Lipid content was decreased by removal of external fat before cooking. To minimize pink color in some muscles and maximize other sensory characteristics and yield of cooked meat, at least 71.

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Section: Introductionmentioning

confidence: 99%

Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures

Heymann

Hedrick

Karrasch

et al. 1990

Journal of Food Science

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“…In response, retailers and packers are trimming external fat cover more completely than before. Since the amount of subcutaneaous fat is the main basis on which many consumers judge leanness (Diamant et al, 1976), this trimming results in a visual perception of reduced fat. However, it has not been demonstrated whether trimming has any effect on the fat content in the lean portion of cooked products which is consumed.…”

Section: Introductionmentioning

confidence: 99%

Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking

Novakofski

Park

Bechtel

et al. 1989

Journal of Food Science

177

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Conventionally trimmed (0.6 cm) and completely trimmed (0 cm) prok chops were used to evaluate the effect of removing subcutaneous fat on lipid retention during broiling of pork. Composition of the lean portion of cooked chops was not affected by removal of external fat before cooking. Conventional chops contained 4.4% either extractable lipid and completely trimed chops contained 4.3%. Lipid retention was also the same at 94-99%.Recovery of moisture, protein, and lipid was 98-99%, using ether extraction or chloroform:methanol extraction. Therefore, the concept of lipid migration during cooking was not a tenable explanation for reports of lipid retention exceeding 100% during broiling of pork chops typical of those available to consumers. INTRODUCTION CONSUMER INTEREST in purchasing leaner pork is clear.In response, retailers and packers are trimming external fat cover more completely than before. Since the amount of subcutaneaous fat is the main basis on which many consumers judge leanness (Diamant et al., 1976), this trimming results in a visual perception of reduced fat. However, it has not been demonstrated whether trimming has any effect on the fat content in the lean portion of cooked products which is consumed.Any effect of trimming should be indicated by the values

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“…Studies have shown that the amount of subcutaneous fat is the main basis on which many consumers judge leanness (Diamant et al 1976). In response, retailers are now offering cuts with approximately 0.6 cm fat or are removing all external fat.…”

Section: Introductionmentioning

confidence: 99%

“…Cookery of pork has a major effect on sensory and compositional characteristics of the cooked product. Cooking temperature and especially internal endpoint temperature affect tenderness (Diamant et al 1976), flavor (Dikeman 1987), juiciness and color (Howe et al. 1982) of cooked pork.…”

Section: Introductionmentioning

confidence: 99%

Effects of External Fat Cover, Bone Removal and Endpoint Cooking Temperature on Sensory Attributes and Composition of Pork Center Loin Chops and Roasts

Siemens¹,

Heymann²,

Hedrick

et al. 1990

Journal of Sensory Studies

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ABSTRACT. Effects of fat cover, bone removal and endpoint cooking temperature on proximate and sensory characteristics of pork center loin chops were investigated. Only brown color of broiled chops was affected by presence of bone and by endpoint temperature. Fat cover only affected perceived chewiness of chops. Broiled boneless chops contained higher percent fat than bone‐in chops. There were no differences in protein, fat or moisture percentages in cooked chops due to fat cover. Higher internal temperature decreased percent moisture and increased percent protein. Percent fat did not differ due to internal temperature. A consumer study to determine the degree of liking of pork center loin roasts showed that consumers preferred roasts with no fat cover more than roasts with 0.6 cm fat cover and roasts cooked to 71.1°C compared to roasts cooked to 76.7°C. There was no difference in preference between boneless and bone‐in roasts.

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Consumer Criteria for Pork Related to Sensory, Physical and Descriptive Attributes1

Cited by 17 publications

References 2 publications

Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures

Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures

Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking

Effects of External Fat Cover, Bone Removal and Endpoint Cooking Temperature on Sensory Attributes and Composition of Pork Center Loin Chops and Roasts

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